Tomato Bredie

• 1 kilogram beef or mutton shoulder
• 2 tablespoons oil
• 1 tablespoon butter
• 2 teaspoons sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 onions -- chopped
• 6 ripe red tomatoes
• 1 70 gram can tomato paste
• 1 teaspoon sugar
• 1/4 teaspoon chili powder
• 1/2 teaspoon paprika
• 3 cloves crushed garlic
• 1 teaspoon mixed herbs
• 1 1/2 cups water
• 1 chicken stock cube
• 3 potatoes -- diced
• 1 tablespoon potato flour

Cube the meat. Heat the oil / butter mixture in a big, heavy-bottomed saucepan until the butter discolors.
Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside. Season the browned meat with salt and pepper.
Brown the onions in the remaining oil. When golden, soft and glazed, add the tomatoes, tomato paste, sugar, chili, paprika, garlic, herbs, water and stock cube. Bring to a slow simmering boil.
Add the prepared meat. Simmer the bredie very slowly for 2 hours. Add the cubed potatoes and continue simmering for another 1/2 hour.
Thicken the gravy with a little potato flour mixed with water.
The bredie improves with keeping. Prepare a day in advance and leave to mature in the refrigerator.
Reheat and serve with fluffy steamed rice to which a handful of chopped parsley has been added. 

Green Bean Bredie

• 2 tablespoons oil
• 1-1/2 pounds lamb, cut into bite-sized pieces
• 1 cup coarsely chopped onions
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger root
• 1/2 cup water
• 1 pound fresh green beans, trimmed, cut into 1" lengths
• 2 medium potatoes, peeled, cut into 1/2" dice
• 1 tablespoon finely chopped fresh hot chili peppers
• 1/4 teaspoon dried thyme
• 1 teaspoon salt
• Pepper

In a large skillet heat the oil over moderate heat. Add the lamb and brown it in batches.

Transfer pieces to a plate.

Add the onions, garlic, and ginger, and cook over low heat. Return the meat to the skillet. Cover tightly, and simmer for 30 minutes over the lowest heat. Stir in the water, green beans, potatoes, chili peppers, thyme, salt, and pepper, and bring to a boil. Cover again, reduce heat, and simmer for about 1 hour, stirring occasionally. Taste for seasoning and serve immediately with rice.

Pickled Fish

• 2 kilograms firm-fleshed white fish eg. yellowtail
• 4 large onions, sliced
• 750 milliliters vinegar
• 125 milliliters water
• 20 milligrams salt
• 125 milligrams sugar
• 40 milligrams curry powder
• 15 milligrams turmeric
• 2 milligrams cayenne pepper
• 1 piece crushed root ginger
• 10 coriander seeds
• 5 lemon or bay leaves

Clean and fillet the fish and cut it into portions. Combine all the other ingredients in a deep saucepan and simmer for 20 minutes. Add the fish and simmer for a further 20 minutes, taking care not to break the fish. Remove with a slotted spoon and layer into a glass dish. Pour the curry sauce over. Leave to cool, then cover tightly and leave to mature in the refrigerator for at least 3 days before use, but preferably longer.
Serve with brown bread and butter.

l'Agullas Yellowtail

• 2-3 kgYellowtail
• Cooking oil
• Vinegar
• 2 medium onions, chopped
• 125 grams cheddar cheese, grated
• Seasoned bread crumbs

Fillet the Yellowtail, leaving the skin on.
Prepare a marinade using 2 parts cooking oil and 1 part vinegar, mixed with the chopped onions.
Marinade the fish for at least 1 hour.
Meanwhile, add breadcrumbs to the cheese to make a crust mixture (don't be shy with the breadcrumbs).
Remove the fish from the marinade and place skin side down on a braai rooster (BBQ fish basket)
Pack the cheese and breadcrumb mixture on top of the fish to form a crust.
Braai over a medium fire until the underside of the skin blisters.
Turn the fish over and cook until the crust is light brown and the fish begins to flake when pulled apart with a fork.

Gesmoorde Snoek

• 4 Large Onions, Finely chopped
• 250 grams Butter
• 4 Large Potatoes, Boil, Skin, Cube
• 1 Kilogram Smoked Snoek, Boned and Flaked
• Worcestershire sauce
• Freshly ground black pepper
• Nutmeg

Fry onions in 60g butter un til translucent. Add potatoes and snoek, ,with with a fork. Add remaining butter, Worcester sauce, pepper and nutmeg, stir over heat until butter has melted and mixture is well combined. Serve at once.
Serve with Rice and Glazed Sweet Potatoes.

Try using smoked salmon instead of the Snoek.

Cape Kedgeree

• 2 ounces butter
• 4 cups cooked fish, flaked
• 2 cups cooked rice
• 4 hard-boiled eggs, separated into whites and yolks
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup evaporated milk

In a saucepan, heat the butter over medium heat. Add the fish and rice and stir gently to combine. Chop the egg whites and add to the pan, along with salt, pepper, and milk. Stir gently until heated through. To serve, garnish with egg yolks, passed through a fine wire sieve.

Ox Tail Soup

• 2 pounds Ox tails, disjointed or
• 1/2 cup Carrots, diced
• 2 Veal tails
• 1 cup Celery, diced
• 1 Onion; medium, sliced
• 1 Bay leaf
• 2 tablespoons Vegetable oil
• 1/2 cup Tomatoes, drained
• 8 cups Water
• 1 teaspoon Thyme; dried -- crushed
• 1 teaspoon alt
• 1 tablespoon Unbleached flour
• 4 Peppercorns
• 1 tablespoon Butter or margarine
• 1/4 cup Parsley, chopped
• 1/4 cup Madeira

In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables.
Correct seasoning and add madeira just before serving.